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Modeled after a well-known New York eatery, this creative technique transforms usually thrown-out outer salad greens into a luxurious herbaceous emulsion. This is an brilliant way to minimize food waste while making a condiment flavorful and versatile.

Why Use Outer Lettuce Leaves?

Those outer greens are nature’s natural wrapping, guarding the delicate inner lettuce. Although composting produce trimmings is one basic zero-waste practice, finding creative uses for these parts is even more beneficial. Turning surplus ingredients into rich compost prevents dump accumulation, where it may emit methane, a potent environmental issue.

It’s rather radical when you think about it: produce decomposes and transforms into the perfect soil to feed further crops, thus completing this loop and respecting the cycle of growth.

Yet, with more than 30% extra produce getting made than needed, using valuable ingredients efficiently is crucial. Reducing waste not only saves money but also promotes a more sustainable lifestyle.

This Herb-Infused “Mayonnaise” Recipe

This adaptable recipe works with whatever type of salad greens and seeds. By using a whole egg, one avoid any need to repurpose the extra white. The outcome is an smooth, nutty dressing that works perfectly with greens, grilled vegetables, seared poultry, pasta, or rice.

Serves 2

To Make the Green Emulsion (Makes approximately 200g)

• 100g butter
• 50 grams outer lettuce greens from two little gems, rinsed and dried
• 20 grams shelled roasted nuts – light-colored nuts like blanched almonds assist maintain the vivid color, but any nuts will do
• 1 small entire egg

For the Salad

• 2 romaine or butter heads, halved longwise
• Extra-virgin oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 generous bunch fresh greens (such as chervil), leaves left whole, stems finely chopped

Instructions

First preparing the mayonnaise. Heat the fat in a small saucepan, add the external lettuce greens, cover and cook for about a minute, mixing a couple times, till they’ve wilted. Pour this mixture into the jug of a stick blender, add the nuts and egg, then process until smooth. If needed, incorporate extra nuts to get the mayonnaise-like texture. Store in an airtight container in the refrigerator for up to 3 days.

To prepare the dish, drizzle each gem half with olive oil and lemon juice, then salt liberally. Coat with one zigzag drizzle of the herb emulsion, then scatter with the greens. Arrange on two plates and serve right away.